Description
A comforting and flavorful Chickpea Noodle Soup infused with aromatic curry spices and creamy coconut milk. This hearty soup combines tender rotini pasta, garbanzo beans, and fresh vegetables simmered to perfection, making it a wholesome and satisfying meal perfect for any day.
Ingredients
Vegetables & Aromatics
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 1 yellow onion, diced
- 5 cloves garlic, minced
- Fresh chopped parsley for garnish
Liquids & Broth
- 2 tablespoons olive oil
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full fat coconut milk
Dry Goods & Spices
- 8 oz. uncooked rotini pasta
- 1 (15 oz.) can garbanzo beans (chickpeas), drained
- 2 bay leaves
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 teaspoon apple cider vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large heavy-bottom pot over medium-high heat to prepare for sautéing the vegetables.
- Sauté the vegetables: Add the sliced carrots, celery, and diced onion to the pot along with a couple of large pinches of kosher salt and freshly cracked pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables soften.
- Add spices and garlic: Stir in the minced garlic, curry powder, ground ginger, and ground turmeric. Cook for another minute, stirring frequently to release the spices’ aroma and flavor.
- Deglaze the pot: Pour in a splash of vegetable broth to deglaze the pan, scraping up any browned bits from the bottom to enhance the soup’s flavor.
- Add main ingredients: Pour in the full-fat coconut milk, uncooked rotini pasta, and drained garbanzo beans (chickpeas). Stir gently to combine.
- Add remaining broth and bay leaves: Add the rest of the vegetable broth along with 2 bay leaves and another couple of large pinches of salt and pepper for seasoning.
- Bring to a simmer: Increase the heat to medium-high and bring the soup to a gentle simmer.
- Simmer the soup: Cover the pot and reduce the heat to low. Let the soup simmer for 6 to 10 minutes, or until the pasta is just al dente, stirring occasionally to prevent sticking.
- Finish with vinegar and seasoning: Stir in 1 teaspoon of apple cider vinegar and adjust seasoning with additional salt and pepper to taste.
- Garnish and serve: Remove the bay leaves, garnish the soup with fresh chopped parsley, and serve hot. Enjoy your flavorful and hearty Chickpea Noodle Soup!
Notes
- You can swap rotini pasta for other short pasta shapes like penne or fusilli.
- For a spicier kick, add a pinch of red pepper flakes during the spice step.
- To make it gluten-free, use gluten-free pasta instead of rotini.
- This soup keeps well in the refrigerator for up to 3 days and reheats beautifully.
- Leftovers can be frozen but note that pasta texture may soften upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian American
